Penne Puttanesca - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Boiling water,
1/2 cup: Chopped and pitted green,
1/4 cup: Dried tomatoes,
-and oil-cured ripe olives,
1/4 cup: Olive oil,
3 T: Capers,
1/4 cup: Chopped onion,
1 T: Chopped fresh marjoram,
2 t: Anchovy paste,
-leaves,
8 Cloves: garlic, finely
1 package: , (12-oz) dried penne or other
-chopped,
-tubular pasta,
Directions:
1. In small bowl, combine water and tomatoes; set aside 5 minutes for
tomatoes to soften.
2. In large, heavy skillet, heat oil over medium-high heat; add onion
and anchovy paste and saute until onion is golden brown. Add garlic,
dried tomatoes and their soaking liquid, the olives, capers, and
marjoram; cook sauce, stirring occasionally, 9 to 12 minutes or until
half of liquid has evaporated.
3. Meanwhile, cook penne following package directions. Drain penne
very well, then place in serving bowl and toss with vegetable
mixture. Serve family style or divide among 4 individual bowls.
Country Living/Sept/94 Scanned & fixed by Di Pahl &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp
tomatoes to soften.
2. In large, heavy skillet, heat oil over medium-high heat; add onion
and anchovy paste and saute until onion is golden brown. Add garlic,
dried tomatoes and their soaking liquid, the olives, capers, and
marjoram; cook sauce, stirring occasionally, 9 to 12 minutes or until
half of liquid has evaporated.
3. Meanwhile, cook penne following package directions. Drain penne
very well, then place in serving bowl and toss with vegetable
mixture. Serve family style or divide among 4 individual bowls.
Country Living/Sept/94 Scanned & fixed by Di Pahl &
Submitted By DIANE PAHL On 10-02-94
Source from luhu.jp